Fish and vegetable vindaloo
2
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
A 15 minute meal that doesn’t miss out on any flavour. This Indian vindaloo is full of the right amount of spice and filled with sweet cherry tomatoes, capsicum and green beans.
Ingredients
Canola oil
1 tbs
Curry paste, gluten-free
2 tbs, vindaloo variety
Fish stock
1 cup(s), (250ml)
Red wine vinegar
1 tbs
Cherry tomatoes
250 g
Yellow capsicum
1 medium, chopped
Skinless white fish, raw
600 g, firm fillets, cut into 2-3cm pieces
Green string beans
150 g, frozen
Fresh coriander
⅓ cup(s), plus extra to serve